Laminated Fougasse - someone stop me from laminating

Laminated Fougasse - someone stop me from laminating

Or not. Because my laminating obsession is resulting in all kinds of delicious breads. This one is inspired by a blog post I came across sometime ago, whiich has interesting backstory and detailed shaping instruction. The filling is laminated into the dough rather than directly kneaded in. My previous fourgasse(see here) was airy and crispy all around, this one is crispy on the outside, soft/slightly chewy on the inside - a different kind of yummy.

I used the Rustic Bread recipe from "Bread" for the dough, and two kinds of fillings.

Laminated Fougasse (inspired by "Bread" and this post)Note: Makes two one pound loaves

2. Mix poolish, flour, and water, autolyse for 30min. Add salt and yeast, mix at medium speed for 3-4 min until gluten starts to develope.3. Let rise at room temp until double (about 70min at 75F), S&F at minute 25 and 50.4. Shape as this blog instucts. One with savory filling, and the other with sweet filling.5. No proofing, bake right away at 425F for about 25min.

I like how the filling color shows through

Crispy on the outside, soft and chewy with intense filling flavor on the inside, whats not to love

Follow The Fresh Loaf on:

All original site content copyright 2018 The Fresh Loaf unless stated otherwise. Content posted by community members is their own. The Fresh Loaf is not responsible for community member content. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This site is powered by Drupal.